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Full Online Book HomeLearning KitchenSouthwestern - Rice - Spanish Rice By Angel
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Southwestern - Rice -  Spanish Rice By Angel Post by :george2 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3283

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Southwestern - Rice - Spanish Rice By Angel

1 stick margarine
1 1/2 c. white rice
1 tsp. salt
1 tsp. garlic salt
1/2 small onion, chopped
1 can Ro-Tel tomatoes or stewed tomatoes with green chilies
2 c. water

Brown rice in large skillet in melted stick of margarine. Add chopped onion, salt and garlic salt. Mash up
tomatoes and add them with 2 cups water to rice. Bring to boil and simmer on low heat, about 20 minutes or until moisture is absorbed. Serve with enchiladas and pinto beans. Serves 4.
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Southwestern - Rice -  Spanish Rice By Barbca Southwestern - Rice - Spanish Rice By Barbca

Southwestern - Rice -  Spanish Rice By Barbca
2 Tablespoons vegetable oil 1 1/2 cups rice 1 (15-oz.) can tomatoes or 1 lb. fresh tomatoes roasted and peeled. 1/2 small white onion, diced 2 cloves garlic 1 3/4 cups chicken broth. (Canned is fine.) Salt, about 1 tsp. depending on your broth Pinch of Oregano leaves (optional) Cook rice in the oil, stirring until it begins to get chalky looking but don't brown it. Blend tomatoes, onion and garlic in blender to a puree. Pour over the hot rice and stir. Turn down heat and let cook until it begins to dry out. Then stir in chicken broth and

Southwestern - Spanish Rice Southwestern - Spanish Rice

Southwestern - Spanish Rice
2 cups white rice 2 onions, chopped 4 Tblsp. oil 2 green peppers, chopped 2 cups tomatoes, chopped 4 tsp. chili powder 2 tsp. salt 2 cups boiling water Saute rice and onion in oil. Stir in remaining ingredients. Bring to a boil; reduce heat and simmer, covered, for 30 minutes or until rice is tender.